Turkey Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.4
  • Total Fat: 10.0 g
  • Cholesterol: 65.7 mg
  • Sodium: 258.4 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 22.0 g

View full nutritional breakdown of Turkey Eggplant Casserole calories by ingredient
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Number of Servings: 8


    1 1/2 pounds ground skinless turkey
    1 large onion, chopped
    3 garlic cloves, minced
    1 large (1 1/2 lb) eggplant, cubed
    1 can (28-oz) diced or crushed tomatoes
    1 green bell pepper, diced
    1 red bell pepper, diced
    1 cup bread crumbs
    1 tsp dried basil
    1/4 cup grated parmesan cheese


Preheat oven to 350F.
Spray a 13" X 9" baking dish with nonstick cooking spray.
spray large nonstick saucepan of Dutch oven with nonstick cooking spray.
Add turkey, onion, and garlic. Cook stirring as needed, until turkey is browned and onion is softened. About 5 - 6 minutes.
Add eggplant, tomatoes, peppers, bread crumbs, and basil.
Bring to a boil, stirring as needed
Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45 - 50 minutes.
Uncover, sprinkle with chese, and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user COUNTCALORIE2.

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